Roast Duckling

Gebratene Junge Ente

Preparation info

  • Difficulty

    Medium

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

The duckling is stuffed with a mixture of a few mushrooms, previously cooked in butter, 2 or 3 chopped shallots, a little parsley, a handful of bread soaked in cream, 1 or 2 eggs, and a seasoning of salt and pepper. The duck is served with fresh peas, or a salad and compote.